2. While dough is cooling in fridge, prepare fruit. You can be creative. Berries and kiwi taste best in my opinion. Blueberries add more color.
- Slice fruit and place together in bowl that has a lid
- Pour 1 cup of sherry in a saucepan with 1/2 cup sugar. Stir and Bring to med boil and whiff the steam. If the alcohol smells nauseating, cook more. When the steam smells like a pleasant scent of sherry, remove and pour on fruit.
- Cover bowl with lid and macerate until you are ready to put on tart. Can be refrigerated.
3. Preheat oven to 350F. Prepare quiche ramekin or pie dish with butter followed by a coat of granulated sugar.
4. Roll out dough with flour and place and work in dish. Cover with butter using pastry brush. Coat with granulated sugar. Bake for 20-25 minutes until slightly golden brown. If while baking you see the middle rise, break down to make flat. A few minutes before it's done, you can brush on an egg wash along the rim if you prefer, then sprinkle more sugar. (If you plan to take pictures or having guests, this extra step looks impressive.) Cool on rack completely.
5. Make custard using only the directions for the custard in this recipe: Banana Cream Pie
Follow directions closely and stir with wooden spoon. Drain fruit at some point during this.
6. As soon as it's done, pour custard onto crust. You won't be using all the custard, spread as much as you like and save the rest in the fridge. Spoon drained fruit onto the custard and cool in fridge.
Enjoy!
Hint: If you can resist, let the tart sit in fridge overnight. The next day it tastes the best!
